Brenda: Here is one recipe. I'll look for more.

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Crustless Cheesecake

(4 grams carbohydrate per serving)

2 lbs cream cheese, room temperature
1 1/2 cups Equal Measure
4 large eggs, room temperature
Zest of 1 lemon, minced,optional
Zest of 1 orange,minced, optional
2 Tbsp. heavy cream
1 tsp. vanilla extract

Preheat oven to 350 degrees.

Butter a 9-inch springform pan and set aside.

Beat cream cheese well with electric mixer on
medium speed until it is smooth. Slowly beat
in sweetener. Add the eggs one at a time and
beat well after each addition. Add the remaining
ingredients, scrape down the bowl, and stir
to combine.

Pour the cheesecake into prepared pan and
smooth the top. Bake for 10 minutes.

Turn the heat down to 275 degrees and bake
for 1 hour, or until edges are light brown.
Turn off the oven.

Run a knife around the edge of the pan and
return the pan to the oven to cool slowly.
Don't worry if the center of the cheesecake
looks a little wiggly; it will firm up in the oven.

Cover the cheesecake with plastic wrap and
refrigerate overnight, or up to 3 days.

To serve run a knife around the edges again
and remove the sides of the pan.

Serves 12